Process of deodorizing milk or cream.



No.' 709,094. Patented sept. I6, |902. H. n. Howe. PROCESS 0FDEUDORIZINGMILK 0H CREAM.

(Applizrmicml led Jan. 25, 1902.)

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No. 709,094. Patented 'Sept I6, |902. H. R. HUWE.

PROCESS 0F DEDDORIZING MIL.K`..0R.CBEAM.

(Application med .mp2s 1902.).

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HENRY R. HOWE, OF ROOKFORD, ILLINOIS, ASSIGNOR OF ONE-HALF TO HENRY W.OARMIOHAEL, OF ROOKFORD, ILLINOIS.

PROCESS OF DEODORIZING IVIILK OR CREAM.

SPECIFICATION forming part of Letters Patent No. 709,094, datedSeptember 16, 1902.

Application led January 25, 1902. Serial No. 91,197. (No specimens.)

.l'o LM whom it 111,603/ concern:

Be it known that I, HENRY R. HOWE, a cilizen of the United States,residing at Rockford, in the county of Winnebago and State of Illinois,have invented an Improved Process of Deodorizing Milk or Oream, of whichthe following is a specification.

'Ihe milk and cream used in creameries and that collected for shipmentto the larger cities is commonly a mixture of the productof privatedairies.

they produce have been the only safeguardsV that could be exercised bythe purchaser of large quantities of milk against obtaining taintedmilk, the purification of milk already contaminated except by theapplication of heat to partiallycook it never having been successfullypracticed, so far as I am aware.

The object of this invention is to deodorize milk and cream withoutsubjecting it to any considerable degree of heat, thus obviating thecooked flavor that is imparted to milk by raising it to a temperature ofabout 1800 Fahrenheit or higher.

Odors from milk or cream are caused by foreign matter falling into itand becoming dissolved therein, by unclean utensils, and by its exposureto impure air and gases. I have found that raising the temperature ofthe liquid in a moderate degree tends to free these gases, and when saidgases are thus made more volatile that the subjection ofthe liquid to aforcible disintegrating or atomizing process, at the same time violentlyagitating its atoms in pure air, tends to liberate said gases and toseparate them from `the liquid.

In the accompanying drawings, Figure l is a vertical section through aheating-tank for raising the temperature of the milk or cream. Fig. L isa view, partly in section, of an apparatus for disintegrating milk orcrcam and subjecting it in its divided condition to a strong blast ofpure air, also for collecting the milk or cream after the same hascondensed or gathered together again. Fig. 3 is a transverse verticalsection on dotted line 3 3 of Fig. 2. Fig. 4 is a longitudinal verticalsection illustrating a means for reducing the temperature of the milk orcream to the desired degree. Fig. 5 is a diagrammatic view showing anarrangement of the apparatus herein described and employed in carryingout my process.

In the construction of apparatus for the performance of my invention Iprovide a warming-rank A, having near its bottom suitable steain-coilsA', also having a faucet A2 for drawing the Warm milk from the tank. Ifurther provide an inclosed air drum or chamber B, having near itsforward end in its upper Walls a funnel B', the interior of which funnelcommunicates with the interior of said drum by means of perforations ofsmall gage or diameter to admit liquid from the funnel to the interiorof the air-drum B. Directly in front of the opening of said funnel intosaid drum I provide an air-funnel B2, also communicating with theinterior of the drum and having a conformation .adapted to cause anair-current passing through said funnel to be projected rearward throughthe drum and slightly upward, substantially at right angles to theliquid-funnel B. Near the rear end of the drum I provide an air-escapeopening B3, and at the forward end a liquid-escape opening B4. Theair-funnel B2 is provided with a pipe B5 for conducting air underpressure from the rotary fan B6, and said fan is supplied with pure airfrom the filter-box B7.

Though strictly it is not a part of the apparatus necessary to performthe process herein described, I provide the cooler O, having theinlet-opening O for cool water and the outlet-opening O2 for the waterafter it has absorbed heat from the milk or cream, which latter isintended to pass by gravity over the face C3 of said cooler. i

For convenience the apparatus may be so arranged and located that thefaucet A2 discharges the warm milk or cream from the tank A into thefunnel B' of the air-drum B, and said air drum discharges the milk orcream at the upper end of the cooler O.

IOO

In performing my said process I place a quantity of milk or cream Withinthe tank A, raising the temperature of the liquid to a point between 100and 155 Fahrenheit, preferably between 135 and 140 Fahrenheit. I thendischarge said milk or cream through the faucet A2 into the funnel B/ ofthe airdrum. The shaft of the blower B5 is caused to revolve at a highrate of speed, producing a strong current of air blowing into theairdrum substantiallyat right angles to the line upon which the milk orcream by gravity alone would enterv said drum from the funnel B'. Assoon as liquid is placed in said funnel it enters the air-drum B and isimmediately caught by the strong air-blast coming from the air-funnelB2, isdisintegrated, and thrown violently against a curved wall at theopposite side of the air-drum. The atomized liquid collects against theside of said drum and is here further subjected to said air-blast, saidliquid nally dropping to the bottom of the air-drum B and escapingthrough the opening B1 at the forward end of said drum.

From the drum B the milk or cream passes to the cooler C, over which itslowly runs until at its lower end it is collected, purified, cooled,and ready for shipment. If after cream has been purified by my processit is desired to churn it, it may be collected as it passes from thelair drum B and before it goes to the cooler C.

I claim as my invention- 1. The process of deodorizing milk or cream,consisting in heating said milk or cream to a temperature ranging from100 to 155 Fahrenheit, and disintegrating said milk or cream by means ofa blast of pure air.

2. The process of deodorizing milk or cream, consisting in heating saidmilk or cream to a temperature ranging from 135 to 140 Fab-- renheit,and disintegrating said milk or cream by means of a blast of pure air.

HENRY R. I'IOWE.

Witnesses: y

JOHN FITZsIMMoNs, L. C. OARMICHAEL.

